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| Optimization of extraction process and quality analysis of rapeseed protein with weak acid and high salt method |
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| DOI： |
| KeyWord:rapeseed protein weak acid and high salt extraction sensory property anti-nutritional factor |
| FundProject:湖北省自然科学基金（2022CFB869）；2023年湖北省揭榜制粮食科技项目（2023HBLSKJ008） |
| Author Name | Affiliation | | FANG Xuelian1,2, FENG Zisheng1, HE Jingren1,3,4,
YANG Shanghua5, ZHANG Rui1,3,4 | (1.School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University,
Wuhan 430023, China
2.School of Food Science and Engineering, Wuhan Polytechnic University,
Wuhan 430023, China
3.Hubei Key Laboratory for Processing and Transformation of Agricultural
Products, Wuhan 430023, China
4.Hubei Engineering Research Center for Deep Processing of Green
Se-rich Agricultural Products, National R＆D Center for Se-rich Agricultural Products Processing,
Wuhan 430023, China
5.Hubei Chufu Oil Co. , Ltd. , Xiantao 433005, Hubei, China) |
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| Abstract: |
| To reveal the potential of extracting rapeseed protein by weak acid and high salt method, with defatted low-temperature pressed rapeseed cake as raw material, MgCl2 solution as extracant, the protein was extracted by weak acid and high salt method. The effects of extraction temperature, extraction pH, extraction time, extractant concentration and material-liquid ratio on rapeseed protein extraction rate were studied by single factor experiment, and then orthogonal experiment was conducted to optimize the extraction conditions. The differences of anti-nutritional factors (phytic acid, glucosinolate and tannin)content and sensory characteristics (smell and color) between rapeseed protein extracted by weak acid and high salt method and alkali extraction and acid precipitation method were further studied. The results showed that the optimal conditions for extracting rapeseed protein with weak acid and high salt method were as follows: extraction temperature 50 ℃, extraction pH 6.5, extraction time 150 min, MgCl2 solution concentration 150 mmol/L, and material-liquid ratio 1∶ 30. Under the optimal conditions, the extraction rate of rapeseed protein was (48.00±1.12)%, and the purity was (73.99±287)%. The tannin and phytic acid contents of rapeseed protein obtained by this method were (0.90±006)% and (0.04±0.01)%, respectively, no glucosinolate was detected, and the color was light yellow. Each index was obviously better than that of rapeseed protein prepared by alkali extraction and acid precipitation method. Weak acid and high salt method, as a mild process, has good development potential and application prospect in rapeseed protein extraction. |
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